Preheat oven to 400 degrees. In a bowl mix corn, cornmeal, eggs, salt, baking soda, milk, lard, chilies (if desired) and half of the cheese. Place butter into a 1½ quart casserole or 9" skillet with a heat proof handle. Place into oven and heat for 5 minutes. Pour in cornbread mixture and sprinkle with remaining cheese. Bake for another 40 minutes or until crusty and golden brown. Cut into wedges to serve. Makes 1 (9") round. Submitted By BARRY WEINSTEIN On 03-14-95